Garlic Butter Roasted Mushrooms

Simple perfection: Roasted Mushrooms with garlic butter, finished with a fresh squeeze of lemon and thyme leaves. I love how “meaty” mushrooms are – great meat free meal option. And don’t assume this is unhealthy just because it’s made with butter – you will be amazed at the nutrition (for a very generous serving!).

“Bring it on, I can take it!!” I thought, half laughing and half deflated with resignation at the ridiculousness of my Post-Holiday-Bad-Luck Curse.

I got back from Fiji on Saturday night. And yesterday morning (Sunday), I stood in my kitchen, drenched with filthy water leaking alarmingly heavily through the ceiling, midway through making Italian Ricotta Doughnuts for Mother’s Day Lunch (frying! I was FRYING!!).

I desperately unplugged all my appliances (think Vitamix, Kitchenaide, food processor – all the valuable stuff, of course) sitting right underneath the worst of the leaks, carefully manoeuvring to avoid the stream of water coming through the ceiling light, worried I would electrocute myself.

Buckets and bowls were almost useless – water was leaking so rapidly from so many places, running down the walls. Piles of towels and desperate mopping efforts were futile.

And I laughed out loud. I always joked about how I run into bad luck when I am on or return from holidays.

Joking no more. This Post-Holiday-Bad-Luck Curse is now officially a thing in my life.

In Austria: The actual jump when it happened – the horse skittered and I fell. I presume from my smile I was nicely doped up!!

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There was that time I was in Austria and I broke my ankle horse riding. Landed myself in an Austrian hospital, had an emergency operation there, followed by 5 more operations back in Australia.

Then there was that time I went rafting in Far North Queensland, jumped in my car at the airport and filled the tank on the way home. With petrol. My car uses diesel. I don’t want to tell you how much that cost to repair.

Japan 3 months ago was pretty epic. I had left the car near Dozer’s dog boarder’s house and caught the train to the airport. I arrived back to find a flat battery. While I waited for the NRMA, I trudged 45 minutes in 33C/90F humid heat to pick up Dozer, then 45 minutes back. Sat on the kerb for another 2 hours before NRMA arrived. Finally got home to find the power was out. It took me 4 hours to clean out stench from the fridge and 2 x freezers (lets not forget I’m a food blogger, I have a considerable stash!!). I filled an entire otto bin.

My flight had landed at 6.30 am and I didn’t sit down until 10 pm that night.

Oh, and while I was away, there was a hail storm. So my car was studded with lovely dents.

And now this leaking roof.

BRING IT ON! I can take it!!!! 💪🏻

A bit of annoying bad luck is a small price to pay for the pleasure of holidays – and really, let’s call it as it is: these are First World Problems. So I have a little foot stomp, then I get over it. And I have a funny story to share!

I realise I’ve spent this entire post sharing the ridiculousness of my Post-Holiday-Bad-Luck. But actually, there is not much I need to tell you about these Garlic Butter Roasted Mushrooms because the photos say it all – they are just SO DELISH. All that liquid you see? It’s butter and olive oil mixed with mushroom juices, and it’s not just in the pan, there is loads in the mushrooms caps too.

These babies are juicy, buttery, garlicky and you are going to love them. ❤️

But wait. Before I hand you over to the recipe – tell me, is it just me who has Post-Holiday-Bad-Luck?? – Nagi xx

Make me feel better by sharing your horror travel stories!!!

5 from 14 votes

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Garlic Butter Roasted Mushrooms

Prep Time

5mins

Cook Time

20mins

Total Time

25mins

Juicy mushrooms roasted with garlic butter. It's almost self saucing, with most of it ending up in the mushroom caps. Make this with large mushrooms, as I have done, or small ones! The addition of olive oil stops the butter from burning and also adds a touch of extra flavour - but the dominant flavour is still butter (and garlic!). Makes 2 generous servings or 3 normal servings as a main, or 4 as a starter. Recipe video below!

Servings: 3

Calories: 182kcal

Author: Nagi

Ingredients

400g/ 13 oz flat mushrooms(8 pieces) or other mushrooms of choice

3tbsp/ 50g unsalted butter, melted

1large garlic clove, minced

Salt and pepper

2tspolive oil

1/2lemon(optional)

Fresh thyme leaves or finely chopped parsley(high recommended)

Instructions

Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).

Place mushrooms cap side down in a medium baking dish (so they are kind of snug - they shrink).

Mix butter and garlic in a small bowl.

Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).

Drizzle over olive oil, sprinkle (generously) with salt and pepper.

Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender). There should be some juices in the pan and plenty pooled in the mushrooms caps.

Squeeze over a bit of lemon juice if using, garnish with thyme and parsley. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).

Recipe Notes

1. Serving suggestions: Pictured with polenta (I use instant) and wilted spinach, and on toast spread with ricotta. It's also lovely with mashed potato or anything else to soak up all those juices. It doesn't make enough sauce to coat pasta, though you could use a small serving of pasta.

2. This serves 4 as a starter or 2 - 3 as a main.

3. If using small mushrooms, I would add an extra 1 tbsp of butter.

Garlic Butter Roasted Mushrooms recipe video! Simple to make, but worth watching just to see that moment when the mushrooms come out of the oven…. 😉

LIFE OF DOZER

I take back all that half-joking whining about how Dozer doesn’t give a toss when I’m away because he’s having a blast with his friends at the Golden Retriever Boarder’s place. She told me that every time he saw a short dark haired person, he would dash over to check if it was me! 😂

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Comments

Ever since you published this, it has been a go-to for an easy vegetarian option at our house. (Our local mushroom farmers thank you! ) I’ve served it over cannellini mash & have recently started experimenting with throwing other veg into the roast ~ green beans, asparagus, tomatoes, tinkerbell peppers… it’s always delicious & since it’s very self-saucing, I haven’t had to add more butter or oil with the extra veg. Simply fabulous!
Can’t wait to hear about your NYC adventures. I moved recently after 20 years there & look forward to visiting vicariously through your posts. Hope you weren’t caught up in the latest subway debacle!
PS. Hi Dozer! 😉

Debacle?? It seems like every day there are dramas! But I did not see anything, it runs so smoothly, almost as good as in Japan (that is HIGH PRAISE!!!). So pleased you love this and I love hearing you added other veggies! I was thinking – what do you think about this – making a mixed vegetable pasta using this recipe. Similar to what you do – add other veggies (and use smaller mushrooms) then because there is plenty of buttery sauce at the end (and I wold use baby tomatoes too which will add juice!) toss cooked pasta through it. With lots of tossing it should almost emulsify the sauce, like when pasta is tossed on the stove. What do you think?? I think it will work well! N xx

Everything worked out perfectly — we are just coming into summery weather here in Northern New York, and I found perfect little rosemary and parsley plants when I went into the grocery store this morning.

Everybody loved the mushrooms — I served them over polenta and I must say, what a great idea!

And Dozer has got to be the most popular dog around the world by now! So adorable!!

Oh Nagi, I love your ‘bring it on” attitude! And I like your perspective of ‘First World’ problems. Jon and I frequently have some kind of trouble on our vacations but we always come out in the end shining and have something to talk about. Oh I could share some crazy stories!!

Hi Nagi. Had to report. Made these tonight…amazing! G grilled ribeye steaks and I also made creamed spinach. Needless to say we are STUFFED and have enough left for another dinner. I was 90F here today with 70% humidity; not ideal. I am tempted to turn on the AC, but we always try to hold off until June 1. Hope things are going well with your house disaster.